Spicy Korean Fried Chicken
Posted on 01. Sat, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Korean, Poultry
The wings are first bathed in milk for 1.5 – 2 hours. The theory to this madness? It gets rid of that chickeny/hennish smell but still leaves you with an incredibly tender chicken.The wings are double fried before being covered in the marinade to give it an extra crunch. Is the trouble of deep frying worth it you ask? YES!!!!
Spicy Korean Chicken Wings Recipe
Recipe from Sean Park, Take Thou Food
serves 6-8
Ingredients:
- 20 whole chicken wings, joints separated, tips discarded
- 3 cups milk
- 2 cups tapioca starch (corn starch can be substituted)
Sauce:
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 heaping tablespoon Korean red chili pepper (cayenne can be substituted…but it’s not the
same)
- 1 tablespoon sesame oil
- 2 tablespoons corn/glucose [...]
Korean Rice
Posted on 01. Sun, 2010 by grace in Ingredients, Korean
Korean rice is different from most other rice in the world. Korean rice is moist and sticks together rather than falling apart. It makes [...]
Korean Rice Cake Soup (Duk Guk)
Posted on 01. Sun, 2010 by admin in Korean, Korean New Year, Soup
Photo courtesy of Larry Hepinstall
Korean Rice Cake Soup (Duk Guk)
By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook
Duk Guk is a must have dish for the ancestral ceremonial table on New Year’s Day.
6 cups ( 1/8-inch-thick) rice cake stick rounds (available in the freezer section of Korean markets;
thaw in refrigerator before using)
1 tablespoon vegetable oil
2 cloves garlic, crushed and finely chopped
1/2 pound lean ground beef sirloin
6 green onions, white and pale green part only
8 cups beef stock or chicken stock
1 strip (1 inch wide and 6 inches long) dried kelp (optional; available in Asian markets)
1 tablespoon sil koch’u (hot red pepper threads), for garnish (available at Korean markets)
Salt and freshly ground black pepper
1. In a bowl, soak [...]
Korean Sweet Potato Vermicelli
Posted on 01. Sat, 2010 by grace in Ingredients, Korean
Korean Sweet Potato Vermicelli noodles are made from sweet potato starch. They are thin long, translucent and have a chewy texture. They are similar [...]
Korean Buckwheat Noodles
Posted on 01. Sat, 2010 by grace in Ingredients, Korean
Buckwheat noodles are made from buckwheat flour and potato starch. They are brownish in color and are translucent. The noodles [...]
Korean Gook Soo Noodles
Posted on 01. Sat, 2010 by grace in Ingredients, Korean
A staple of Korea, these flat wheat noodles resemble fettuccine. They’re usually served in a soup like Kal Gook Soo.
Wakame
Posted on 01. Fri, 2010 by grace in Ingredients, Japanese, Korean
Wakame is similar to Kombu and it can be used in many of the same ways, particularly in soup. It is used for Korean seaweed soup. Best used in salads, added to soup or broth or used as a topping for other dishes. Soaked dry wakame in water expands to about ten times in size. Wakame should have the central vein cut out after soaking. It can then be either simmered for 10 minutes or cut into small pieces and served as a salad.
*Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.
Nori
Posted on 01. Fri, 2010 by grace in Ingredients, Japanese, Korean
Nori is normally sold in convenient dried sheets. Nori is best used to wrap around small rice balls, which are then dipped in shoyu. After soaking, Nori can be added to soup or used as a salad ingredient.
*Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.
Seaweed
Posted on 01. Fri, 2010 by grace in Ingredients, Japanese, Korean
Seaweed first made news in the United States decades ago as a kooky Asian health food fad, popular with “hippies.” These days the intriguing ingredient has moved onto more sophisticated and fashionable international circles on land and even at sea although Asian chefs are still leading the way with their innovative ideas.
Dishes can be as lavish as the tony updated grazing, sampler menus new to the posh Norwegian Cruise Lines this season: a small designer plate of mini-soba noodle and seaweed salad plus spring rolls with their own three dipping sauces. The dish is part of the cruise line kitchen’s answer to guest preferences for more high of a variety of quality raw and ethnic dishes; lighter, smaller portions, and [...]
Seaweed Salad
Posted on 01. Fri, 2010 by admin in Healthy Asian, Korean, Salad, Vegetable/Tofu
Seaweed Salad
By Jason Ha and Sean An, Zip Fusion
Serves 2
¾ ounce (20 grams) dried seaweed (fureo wakame), soaked and finely shredded
½ cucumber, peeled
½ medium carrot, peeled
20 onion sprouts (may substitute alfalfa or other fine sprouts)
one 5 inch daikon radish, peeled
½ cup hiashi fresh seaweed, optional
2 round or square wonton skins
1/4 cup slivered nori seaweed
2 tablespoons norigoma furikake flakes
2 blocks soft tofu, sliced about 1/4 inch think by 2 inches long
2 tablespoons salad dressing, ZIP ginger dressing recommended
black sesame seeds, to taste
ZIP Ginger Dressing
2 cups Ponzu sauce
1 thumb-sized piece of ginger, peeled and grated
two 4 inch pieces orange pickled gobo, very finely minced
¼ medium white onion, grated or very finely minced
1. Stir the ingredients for the dressing together. Put into a [...]